Die Faszination der Rumänischen Küche: Ein kulinarisches Abenteuer

The fascination of Romanian cuisine: A culinary adventure

Romania's rich history, influenced by different cultures and civilizations, is also reflected in its diverse and tasty cuisine. An interplay of fresh ingredients, traditional cooking methods and cultural influence makes Romanian cuisine a unique culinary experience.

Hearty delicacies

  1. Mămăligă : Similar to polenta, mămăligă is made from corn flour, water and salt. It is a traditional Romanian dish and is often served as a side dish to meat or cheese specialties.

  2. Mămăligă cu brânză și smântână : A delicious variant of Mămăligă, where the porridge is served with sheep's cheese and sour cream.

  3. Sarmale : These are cabbage or grape leaves stuffed with minced meat and rice, often served with a dollop of sour cream. They are particularly popular during festivals and celebrations.

  4. Mămăliga cu tocăniță : Here mămăliga is served with a stew of meat and vegetables.

  5. Mămăliga cu mămăligă : A meat stew, often with pork, cooked until the meat is tender and the sauce is rich.

Hearty baked goods and sweets

  1. Pască : A traditional Romanian Easter cake, often filled with a sweet curd mixture and raisins.

  2. Cozonac : A sweet bread traditionally prepared at Christmas and Easter, often filled with nuts, cocoa or poppy seeds.

  3. Gogoși : Romanian donuts often filled with jam or chocolate.

  4. Plăcintă : A cake or pie filled with various ingredients such as cheese, apples or pumpkin.

  5. Coliv ă: Coliva is a ritual dish made from wheat grains, mainly prepared during memorial services for the deceased in the Orthodox Church. The grains of wheat symbolize death and rebirth. During preparation, the wheat grains are cooked until soft. They are then mixed with sugar, walnuts, vanilla sugar and sometimes with cookies or cake crumbs.

    The surface of the Coliva is often decorated with crosses or other Christian symbols made of icing, chocolate or walnuts. The dish is usually sprinkled with powdered sugar and often served with a candle in the middle.

    Coliva is prepared not only in Romania, but also in other Orthodox countries such as Greece or Serbia, although the exact ingredients and preparation may vary.

    In memory of the deceased , Coliva is often distributed in church or at home after the memorial service. It is not only a symbol of remembrance, but also a reminder of the transience of life and the hope for rebirth and eternal life in the Christian faith.


  1. Țuică : A traditional Romanian liquor, usually distilled from plums. It is particularly popular in rural areas and is often brewed at home.

  2. Palincă : A stronger and more refined liquor than Țuică, also often made from plums or other fruits.

  3. Vin fiert : Mulled wine, which is particularly popular in the cold winter months.


Romanian cuisine is a reflection of the country: rich in tradition, influenced by different cultures and always ready to welcome guests with open arms (and plates!). Whether you prefer hearty stews, sweet treats or strong drinks, Romanian cuisine offers something for every taste. On your next visit to Romania or to a Romanian restaurant, embark on this culinary adventure - it won't disappoint!

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